Cranberry is a nice name. Just like her taste, it is sweet and sour, and sweet. Used to make butter cookies, the taste will be quite pure and not greasy. This is an entry-level biscuit, the production process is super simple, and no additives are used, so as long as you are not afraid of gaining weight, you can rest assured to try boldly and haha ~ This recipe is about 20 pieces of cookies.
Material
| Low-gluten flour | 120g |
| Dried cranberries | 30g |
| Whole egg liquid | 15ml |
| Butter | 70g |
| Powdered sugar | 50g |
Butter softens at room temperature, add powdered sugar in batches, mix well, no need to pass
Add egg liquid and continue to mix well
Dry clean the cranberries, cut them into small particles, and pour the butter and egg liquid
Sift in the flour and stir until it becomes dough. Shape the dough by hand into a cuboid with a width of 6cm and a height of about 4cm, and put it in the refrigerator to freeze for about 1 hour
Cut the frozen dough into 0.7cm thick slices and put them in the baking tray as soon as possible. After preheating in the oven, bake them in the middle layer at 165 ° C for about 20-25 minutes
Sealed and stored after cooling